Casablanca will host its first international gastronomy festival. The aim of the event is to promote North African cuisine as well as other countries on the continent. The festival will feature more than thirty world-renowned chefs, bring together Casablanca restaurants, and introduce travelers to Amazigh culture as well as Moroccan hospitality.
Food practices in Africa differ from those commonly recognized with Western culture. In addition to boosting tourism for Morocco, the festival will spotlight gastronomic cuisine through education with hands-on cooking classes and demonstrations offered.
The Moroccan Gastronomic Cuisine Festival is organized and founded by Siham El Faydi. The cultural entrepreneur recognizes the power that gastronomy has in driving tourism. Morocco is known for its abundance of spices, exotic flavors, tagines, mint tea, salads, olives, and a fusion of flavors that are historically influenced by the country’s stories of invaders and immigrants.
“We are banking on the richness of our heritage and the creativity of the chefs promote this sector… gastronomy today is a real lever of tourist attraction,” claims El Faydi. There is a lot of opportunity in sharing Morocco’s gastronomy, says El Faydi, affirming that Moroccan gastronomy is largely under-promoted.
Although the event is an inaugural experience for Casablanca, it is far from the first time Morocco has highlighted it’s classic dishes on an international stage. Recently, Morocco attended the seventh annual SIAL Middle East International Food Show in Dubai during December 9-11, 2020. Products featured included saffron, argan oil, almonds, couscous, honey, spices, and dates.